Real Parmesan cheese isn’t cheap, and it’s typically sold by the pound. (You’re paying for the rind, too, so don’t waste it!) Here are our tips for making the most of your Parmesan rinds.

It’s best to add the rind in the beginning stages of cooking, because the longer it’s in the sauce the more flavor will be infused. Plus, you’ll be left with a gooey cheese rind that you can scoop ...

Parmesan Rind & Fat White Bean Soup Serves 8 as a soup course Here is my autumn-winter-spring-summer soup, the soup I make out of stuff I usually have on hand. If I've got plenty of vegetables and ...

A good wedge or block of Parmesan can be pricey, but there's no substituting it when it comes to flavor. When you've finished eating the good stuff away from the rind, resist the temptation to ...

Next time you near the end of your Parmesan cheese, save the rind in the freezer. It’s perfect for minestrone soup–add it to give the soup more complexity (just be sure to remove the rind ...

1 tablespoon pure olive oil 1 onion, chopped 6 garlic cloves, smashed 2 (28-ounce) cans crushed peeled tomatoes 1 Parmesan cheese rind (about 3 ounces) 1 teaspoon Aleppo pepper, piment d ...

"To me, it is the best part of the cheese," she said. Antonietta may have been the first to turn me on to Parmesan rinds, but the rinds are not just for frugal ex-aristocrats.